The Big Chuck Recipe

Form Patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form into loose patties about 4 to 4.5 inches wide and roughly 3/4 inch thick, without overworking the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Sprinkle each side of the patties evenly with kosher salt (approximately 1/2 tsp per side total) and freshly ground black pepper. Brush or sprinkle 1/2 tsp Worcestershire sauce across each patty if desired.

Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add a light coating of oil or a small pat of butter to the pan. Place patties in the hot pan and cook undisturbed for 3–4 minutes to develop a crust. Flip once and cook for another 2–3 minutes for medium; add 1–2 minutes for medium-well. In the last 1 minute of cooking, place 1 slice of cheddar and 1 slice of American cheese on each patty, cover the pan briefly to melt the cheese (30–60 seconds). Remove patties and let rest for 2 minutes.

Prepare Buns

Split the brioche buns and spread softened butter on the cut sides. Toast the buns in a separate skillet or on a griddle over medium heat until golden and slightly crisp, about 1–2 minutes per side. Remove and set aside.

Assemble Sauce

In a small bowl, combine 4 tbs mayonnaise and 2 tbs yellow mustard. Taste and adjust to preference (add a pinch of salt or splash of pickle juice for tang, optional).

Build the Burger

On the bottom bun spread a generous layer of the mayo-mustard sauce. Place shredded iceberg lettuce on the sauce, then one of the cheese-topped patties. Add tomato slice(s), red onion slices, and dill pickle slices. If using bacon or jalapeños, add them now. Top with a final smear of sauce on the top bun and close the burger.

If using bacon, cook to crisp in a skillet or oven (350°F/175°C for 12–15 minutes) and drain on paper towels. Add to burger at assembly. If using jalapeño slices, add fresh or pickled to taste when layering toppings.

French or Sweet Potato Fries (oven method)

Preheat oven and follow package instructions for frozen fries or, for fresh: toss 2 cups of cut potatoes with 1 tbs oil and 1/4 tsp salt, spread on a baking sheet in one layer, bake at 425°F (220°C) for 20–30 minutes, flipping once, until golden and crisp.

Side Salad

Toss mixed greens with a simple vinaigrette (1 tbs olive oil, 1 tbs vinegar, pinch of salt and pepper). Add cherry tomatoes and cucumber if desired. Serve alongside burger.

Plate the assembled Big Chuck with the side of your choice. Serve immediately while hot. Provide napkins — this is a hearty, juicy sandwich.